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CLASSIC
CAESAR SALAD
SERVES 4
PREP TIME 10 min
2 egg yolks
2 tablespoons Dijon mustard
½ cup red wine vinegar
½ cup lemon juice
1 ½ cups olive oil
2 ½ cups canola oil
4 anchovy fillets, finely chopped,
plus 8 whole fillets
2 cloves garlic, finely chopped
2 heads romaine hearts
¼ cup grated parmesan cheese
Gluten-free croutons (optional)
In a food processor, combine the egg
yolks, mustard, vinegar and lemon juice and
process for 1 or 2 minutes. Add the garlic
and half of the finely chopped anchovies
and process 30 seconds more. With the
motor running, steadily stream in the oil
until the dressing is the consistency of thin
mayonnaise.
Toss the lettuce with 1 cup of the
dressing, parmesan cheese, croutons, if
using, and the remaining minced anchovies.
Divide among 4 plates, topping each with
more cheese and 2 anchovy fillets.
